Chicken Veggie Lumpia Recipe

Boil and cube chicken breast in a saucepan over medium high heat. Set aside. 

Crush peanuts with sugar in a food processor. Set aside.

In a large frying pan over medium heat, saute onions and garlic in oil until slightly browned. Add chicken, carrots, Baguio beans, and togue. Season with salt and pepper. Cook until veggies are slightly wilted. Strain out any extra liquid. Cool completely.

Meanwhile, prepare the sauce: combine vinegar, sugar, soy sauce, chopped garlic, water, and cornstarch. Cook on medium heat until it resembles a paste. Set aside until cool. 

When ready to roll, spoon about 1 tablespoonful sauce onto the lumpia wrapper and spread. Then add about 1 tablespoonful chicken and vegetable mixture. Top with 1 teaspoon peanut and sugar mixture. Fold the end of the wrapper over the filling. Fold sides of lumpia wrapper inward and roll into a tight log. Dab a tiny amount of water on the edge to seal the lumpia. Repeat with remaining sauce, filling, and wrappers. 

In a deep pan over medium-high heat, heat enough cooking oil for deep frying. Slide the lumpia seam side down into the pan. Cook for about 2 to 3 minutes on each side until golden brown and crispy. 

Remove from pan, and drain on a wire rack or on paper towels. Arrange on a serving dish and serve with the sauce.